corona bean salad with asparagus, artichoke hearts, leek and lemon


There are times when things go according to plan, and times when mixing things up on the fly is the better way to achieve your objectives…

Before I last went grocery shopping, I had checked the weather forecast and my calendar; I had plans in mind and a list in hand. Then my intended dinner guest declined to join me for dinner this weekend, and the weather forecast changed significantly– now calling for a 90F day or two. Hmmmm… Knowing it was going to be hot today, and that I needed to prepare my asparagus today if I was going to enjoy eating it, I decided to prepare a dinner salad in the cool of the morning. Yes! a perfect opportunity also to use the remainder of the corona beans I tucked into the freezer last week.

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ingredients:

  • 1 1/2 – 2 cups cooked corona beans
  • 1 leek, chopped
  • 1 large bunch asparagus
  • 1 large jar artichoke hearts
  • 2 large cloves garlic
  • a little Italian Pinot Grigio
  • 1/2-1 fresh lemon
  • fresh ground black and green pepper
  • mixed salad greens

instructions:

Snap each asparagus spear near its base to remove any woody ends, then delicately pare away any thick skin. Chop coarsely into 1-2 inch long spears. Saute chopped leek for 1-2 minutes in 2T butter and a drizzle of olive oil, then add garlic and asparagus, stir over medium heat for 2 minutes. Add a couple tablespoons white wine, cover, reduce heat, and steam for 2 minutes. Do not overcook, asparagus is never good soggy. Rinse artichoke hearts well, then slice. Mix the cooked corona beans (a logical substitute on the fly would be a can of white kidney beans or garbanzos) together with the leek, asparagus, and sliced artichoke hearts in a casserole dish with airtight lid. Refrigerate ’til meal time! When ready to serve, dress with the juice and pulp of the lemon, also a drizzle of olive oil, and finish with a little fresh ground pepper.

When it’s super hot tonight, I know I’ll be happy I prepared this earlier, and that I met my objectives of preparing healthy, tasty meals, without wasting ingredients. I’ll pour a glass of the chilled Pinot Grigio I’d intended for the weekend, maybe making a little hors d’oeuvre dish of a couple dried apricots or cold orange slices with a handful of walnuts. Then I’ll serve this over mixed greens including baby spinach, chard, kale, and radicchio. Buon appetito!

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